I love mashed rutabaga. To tell you the truth, the name kind of scares me. It is a vegetable that I have been unfamiliar with almost all of my life. It is also sometimes difficult to track down in the grocery store. But once I got over my fear of the name, made the purchase, and sat down with my Joy of Cooking Cookbook to read all about it, I felt excited. Joy had good things to say about the root vegetable so I gave it a go. It tastes amazing! Way better than mashed cauliflower! It is obviously not as soft and fluffy as potato- that’s why we do not have boxes of dried rutabaga on our store shelves, but it has a mild earthy flavor with a hint of spice. All in all, it is a close second to the potato.
Mashed Rutabaga
Ingredients
- 4 rutabagas
- 1 quart bone broth
- pinch of salt
- 1 tsp fresh thyme leaves
- 1-2 Tbs olive oil
Instructions
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Peel and chop the rutabaga. Place in a medium sized pot.
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Pour the bone broth into the pot. It should just cover the rutabagas- if not, add more bone broth or water so all of the rutabagas are covered.
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Bring to a boil and let simmer until the rutabagas are soft. This usually takes 15-20 minutes.
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Once the rutabagas are soft, drain the liquid and place the rutabaga into a high powered blender. Add the salt, 1 Tbs olive oil, and thyme. Blend on low gently pushing down the large pieces, until the rutabaga becomes mashed. Add additional olive oil as desired to create a creamy texture. If you blend too long it will become a puree.
Jenna says
How much olive oil do you use?
Elena Wistey says
Hi Jenna,
Good catch! 1-2 Tbs of olive oil. I’ve added the change above too.